Whisk together flour, sugar, baking powder, salt, and cinnamon in a medium-sized mixing bowl.
Cut butter into small pieces and mix into dry ingredients. Mix until butter looks pea-sized.
In a separate bowl, mix eggs, sour cream, and vanilla extract.
Slowly mix the wet mixture into the dry mixture until just combined - it will be lumpy.
Use your hands to gently fold in the cinnamon chips.
Place dough in a thick circle on a parchment paper-lined baking sheet.
Mix all topping ingredients in a small bowl and spread evenly over the circle of dough.
Use a bench scraper or a knife to cut the dough into 8 even wedges.
Bake for 20 minutes or until the sides are slightly browned.
Notes
These scones are best on the day you make them. But, they will last for a few days at room temperature in an airtight container. They will also last for months in the freezer.